Ingredients
6 Slices Bacon, chopped
4 Jalapeño Peppers, Chopped
1 lb. Pasta
5 tablespoons butter (for sauce)
3 tablespoons butter (for toping)
breadcrumbs
5 tablespoons all-purpose flour
1 quart half and half or whole milk
salt, pepper, cayenne to taste
10 ounces White Cheddar cheese, shredded
5 ounces smoked Gouda, shredded
2 tablespoons Worcestershire sauce
½ cup Marsala Wine
Preparation
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Fry Bacon in a stove top pan. Add Jalapeño to the fry earlier for less spice, later for more. Including seeds will increase spice. Drain and set aside.
In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
Melt 3 tablespoons of butter. Add to breadcrumbs. Combine with a fork. Add additional breadcrumbs until a lightly buttered toping results.
Remove pan from heat and stir in bacon, jalapeño and cheese. Combine pasta with sauce and stir well. Pour into baking dish. Top with bread crumb toping. Bake 30 to 45 minutes, or until top is the desired crispiness. Let rest 10 minutes before serving.
